Contributed by Jennifer McCormack
Pretty uninspiring but tasty enough to have outlasted 32 years of dinners!
Equal amounts of butter and flour (about 2 tablespoons).
Melt butter, add flour and stir for a bit,
then add water from the tin of tuna (I always buy mine in spring water),
and milk (non-dairy milk works fine – as does gluten-free flour in this recipe).
Stir until you’ve got a lovely thick sauce.
Add rest of tuna, some steamed veges and serve with pasta or rice.
I like to bake mine with pasta, and some cheese and bread crumbs on top.